Chocolate Chunk Peanut Butter Blondies (with Icing!)

img_0020.jpgPeanut butter lovers will adore these. I made them for a party my daughter hosted and they disappeared in a snap!

Bars:
6 oz. bag of semi-sweet chocolate chips
2/3 cup butter – room temperature
2/3 cup creamy peanut butter
1 cup granulated sugar
1-1/2 cups firmly packed brown sugar
1 tsp. pure vanilla extract
3 large eggs – room temperature
2-1/4 cups flour
2-1/2 tsp. baking powder
1/2 tsp. kosher salt

Preheat your oven to 350 degree; Lightly grease the bottom only of a 9 x 13 baking pan, or line it with parchment paper. While oven is preheating, set the butter & eggs on the counter for at least 30 minutes.

In a large bowl, combine butter & peanut butter; add both sugars and vanilla – cream this until light and fluffy -about 2-3 minutes. Beat in the eggs, one at a time, scraping down bowl after each egg.

In separate bowl, whisk/sift together the flour, baking powder and salt. Blend this into the peanut butter mixture. Stir in the chips. Spread batter into pan. Meanwhile, make the glaze.

Bake for about 35-45 minutes and set on cooling rack. Spread with the warm glaze. Cool completely before cutting. They’re worth the wait.

Glaze:
6 oz. semi-sweet chocolate
1/3 cup creamy peanut butter

Combine ingredients in a small saucepan; cook over very low heat stirring constantly until the chocolate is melted and its smooth and creamy. Immediately spread it onto the baked bars.

Peanut Butter Pie

No intro needed.

Prepared & cooled graham cracker pie crust – below or pre-made

Filling Ingredients:
8 oz. cream cheese – room temperature
1 cup sugar
1 cup creamy peanut butter
2 Tbsp. melted butter
1 cup heavy cream
1 Tbsp. pure vanilla extract

Filling Preparation:
Beat the cream cheese until fluffy. Slowly mix in the sugar, peanut butter and melted butter.
In a separate bowl, whip the heavy cream and vanilla until firm. Don’t over whip, or you’ll have butter.
Fold 1/3 of the whipped cream into the peanut butter mixture. Fold this into the remaining whipped cream until it is totally blended. Fill the pie shell and smooth the top. Chill in the freezer for 20 minutes.

Graham Cracker Crust:
1-1/2 cups graham cracker crumbs or Oreo Cookie Crumbs
1/3 cup (about 3/4 stick) melted butter

Preheat the oven to 350 degrees; Grease a 9-inch pie plate and set aside. In a medium bowl, combine the crumbs and melted butter and stir with a fork until blended. Press this mixture into the bottom and sides of the pie plate. Bake this for 10 minutes. Let it cool completely.

Icing Ingredients:
4 oz. semisweet chocolate
2 Tbsp. butter
2 Tbsp. vegetable oil (NOT olive)
1/8 tsp. pure vanilla extract

Combine all the ingredients and melt them over low heat in a small saucepan, or nuke in the microwave. Cool only slightly. Spread on the cooled (by freezer) pie. Start at the center of the pie and work your way outward. Chill or freeze until ready to serve.